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Posted by on Jul 30, 2015 in Uncategorized | 0 comments

Recipe of The Week – 27th July 2015

Recipe of The Week 27th July 2015 Italian Summer Dish – Mushroom Arancini What you need (makes about 30 “fritters”) 1 chopped shallot 2 chopped cloves garlic 100g unsalted butter 250g Arborio rice ½ glass of white wine Selection of wild mushrooms or sliced button mushrooms About 300ml vegetable stock Salt & pepper 50g freshly grated Parmesan cheese 2 eggs lightly whisked Breadcrumbs Garlic mayonnaise What you do Sweat the shallots and garlic in butter until soft. Add the rice and cook until transparent. Add the white wine and stir in the mushrooms. Add the stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked (add more stock than the recipe if still slightly undercooked). Add salt & pepper and a little olive oil. Add the Parmesan cheese and place in a large tray to cook down. Once cold roll into balls about 2½cm, dip in egg wash then breadcrumbs. Deep fry for about 160C degrees for 2-3 minutes. Serve...

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Posted by on Apr 21, 2015 in Uncategorized | 0 comments

Recipe of The Week – 20th April 2015

Goats Cheese, Chicory and Deep Fried Walnuts What you need (makes 4) 75ml water 25g caster sugar 30g walnuts 1 head chicory 4 radishes 1 x 200g soft goats cheese 100ml sunflower or vegetable oil for shallow frying Olive oil Juice of ½ lemon Sea salt & freshly milled pepper Basil leaves What you do First place the water and sugar together in a small pan and bring to the boil. When the sugar has dissolved add the walnuts and bring back to the boil for about a minute. Allow to cool and then drain onto kitchen paper. Meanwhile separate the chicory into leaves. Slice the radish thinly and scatter the chicory and radish over four plates, crumble the goat’s cheese over the leaves. Heat the vegetable or sunflower oil in a saucepan, add the drained walnuts and deep fry until caramelised, this should take no more than about 30 seconds or so. Drain onto kitchen paper again. Finally, drizzle over olive oil and a good squeeze of lemon...

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